Achiote Pork Torta Sandwiches

Bold, zesty, and bursting with flavor, these Achiote Pork Torta Sandwiches are the ultimate destination for your taste buds. Succulent pork shoulder is marinated in a vibrant blend of achiote paste, citrusy orange juice, and tangy lime, then slow-roasted to melt-in-your-mouth perfection. Served on toasted bolillo rolls, this Mexican-inspired sandwich is layered with creamy refried beans, buttery avocado slices, crunchy shredded lettuce, and the tangy kick of pickled red onions. A slather of mayo ties it all together, while optional jalapeños add a fiery edge. Perfect as a hearty lunch or dinner, this torta recipe is an irresistible fusion of rich textures and bold flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1.5 lbs Pork shoulder
• 3 tbsp Achiote paste
• 1 cup Orange juice
• 3 cloves Garlic cloves, minced
• 2 tbsp Lime juice
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 pieces Bolillo rolls or crusty sandwich rolls
• 1 cup Refried beans
• 1 piece Avocado, sliced
• 0.5 cup Pickled red onions
• 1 cup Shredded lettuce
• 0.25 cup Mayonnaise
• 0.25 cup Jalapeño slices (optional)

Directions

Step 1

Cut the pork shoulder into large chunks (about 2-3 inches) and place them in a large bowl or resealable plastic bag.

Step 2

In a small bowl, combine the achiote paste, orange juice, garlic, lime juice, vegetable oil, salt, and black pepper. Mix well to form a marinade.

Step 3

Pour the marinade over the pork, ensuring the meat is evenly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight.

Step 4

Preheat the oven to 300°F (150°C). Transfer the marinated pork into a large baking dish, cover tightly with foil, and bake for 2.5 to 3 hours, or until the pork is tender and falls apart easily. Alternatively, you can use a slow cooker on low for 6-8 hours.

Step 5

Once the pork is cooked, shred it using two forks and mix it with any juices left in the baking dish for extra flavor.

Step 6

Slice the bolillo rolls in half lengthwise. Toast the cut sides under a broiler or in a toaster oven until golden brown.

Step 7

Spread a layer of refried beans on the bottom half of each roll. Top with a generous portion of shredded achiote pork, followed by sliced avocado, pickled red onions, shredded lettuce, and jalapeño slices if desired.

Step 8

Spread a thin layer of mayonnaise on the top half of each roll and place it on top of the sandwich.

Step 9

Serve the sandwiches immediately, with extra pickled onions or jalapeños on the side if desired.

Nutrition Facts

Serving size	1999.4 grams (1999.4g)

Amount per serving	% Daily Value*
Calories	3418

Total Fat 186.90g	240%
Saturated Fat 42.60g	213%
Polyunsaturated Fat 18.30g
Cholesterol 659mg	220%
Sodium 5887mg	256%
Total Carbohydrate 225.80g	82%
Dietary Fiber 28.60g	102%
Total Sugars 32.30g
Protein 201.00g	402%

Vitamin D 0IU	0%
Calcium 450mg	35%
Iron 19mg	106%
Potassium 5022mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 23.7%

Carbs: 26.6%